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Instant Pot Chicken and Dumplings

This hearty, old-fashioned chicken and dumplings recipe is always a family-pleasing meal and is ready quickly which makes it a great weeknight dinner option!

Prep Time
10 mins
Cook Time
10 mins
Total Time
26 mins
Servings: 4 -
Calories: 725 kcal
Course: Main Course
Cuisine: American

Ingredients

SOUP
  • 2 Tbsp unsalted butter
  • 1 small yellow onion diced
  • 1 cup carrots finely chopped
  • 1 cup celery finely chopped
  • 3-4 cloves garlic minced
  • 2 tsp fresh Rosemary chopped
  • 1-2 tsp fresh sage chopped
  • 1 tsp kosher salt
  • 1/2 - 1 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp poultry seasoning
  • 3 cups chicken broth reduced sodium is preferred
  • 1 1/2 cups baby red or gold potatoes chopped (about 5-6 potatoes)
  • 1 lb. Frozen Chicken Breasts
  • 1 cup frozen peas
DUMPLINGS
  • 1 1/2 cups + 2 Tbsp all purpose flour
  • 2 1/4 tsp baking powder
  • 3/4 tsp kosher salt
  • 3 Tbsp cold butter cubed
  • 3/4 cup buttermilk

Instructions

MAKE THE DUMPLINGS
    Cup of Yum
  1. Add flour, baking powder, and kosher salt to a medium mixing bowl. Add cubed and chilled butter to the flour. Use a pastry cutter (or two forks) to cut the butter into the flour. When pea-sized pieces appear, add in the butter milk and mix with a spatula until a loose dough forms. Set aside.
MAKE SOUP
  1. Add butter to Instant Pot and select "Saute". Once butter is melted, add onion, carrot and celery and cook, stirring occasionally, for 2-3 minutes.
  2. Add garlic, salt, pepper, paprika, poultry seasoning, sage and rosemary and cook another 2-3 minutes.
  3. Pour in half the chicken broth and use a wooden spoon to scrape up any browned bits at the bottom of the pot. Browned bits on the bottom can result in a BURN notice from the Instant Pot.
  4. Add remaining chicken broth, potatoes and chicken and gently stir.
  5. Add the dumplings by dropping 1 Tbsp of the dough into the pot at a time. I like to use a small cookie scoop for this, but a spoon works as well.
  6. Turn off "Saute". Close Instant Pot lid securely and make sure the valve is set to "sealing". Select "Manual" or "Pressure Cook" and adjust the +/- button until it reads 9 minutes.
  7. When finished cooking, let the pressure release on it's own for about 5 minutes. Then carefully turn the valve to "venting" to remove any remaining pressure. When the steam has all escaped, and the pin has dropped, remove the lid.
  8. Shred chicken using two forks, then add the frozen peas and stir gently. Cover with lid, not securing it, just covering it gently, and let sit about 2-3 minutes.
  9. Serve hot and enjoy!

Notes

  • Whole milk can be used in place of buttermilk.
  • If using thawed raw chicken, decrease pressure cooking time by 1 minute.

Nutrition Information

Calories 725kcal (36%) Carbohydrates 94g (31%) Protein 40g (80%) Fat 20g (31%) Saturated Fat 11g (55%) Cholesterol 115mg (38%) Sodium 1972mg (82%) Potassium 1437mg (41%) Fiber 7g (28%) Sugar 8g (16%) Vitamin A 6356IU (127%) Vitamin C 35mg (39%) Calcium 254mg (25%) Iron 6mg (33%)

Nutrition Facts

Serving: 4-

Amount Per Serving

Calories 725

% Daily Value*

Calories 725kcal 36%
Carbohydrates 94g 31%
Protein 40g 80%
Fat 20g 31%
Saturated Fat 11g 55%
Cholesterol 115mg 38%
Sodium 1972mg 82%
Potassium 1437mg 31%
Fiber 7g 28%
Sugar 8g 16%
Vitamin A 6356IU 127%
Vitamin C 35mg 39%
Calcium 254mg 25%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.